Preheat the oven to 425F. With a vegetable peeler remove the zest from 4 of the grapefruit and slice thinly. Cook in boiling water for several minutes. Drain. Juice the 4 grapefruit and set aside the juice. In an ovenproof casserole or Dutch oven heat 2-3 tablespoons of olive oil and brown the meat over moderate heat. Add the carrots, leeks, onions, garlic, bouquet garni, grapefruit juice and beef or chicken stock. Fill with water to cover the meat. Bring to a boil, cover and place in the oven for 1 1/2 hours. Peel the 2 remaining grapefruit and cut into sections. Set aside the sections. Place the vinegar in a small saucepan with 1/4 cup of water and 1/4 cup of sugar. Cook, stirring over a low heat until the sugar dissolves, then raise the temperature and boil for 5 minutes. Add the grapefruit zest to the syrup and cook for 15 minutes. Transfer the beef to a warmed serving platter and strain the cooking liquid into a large saucepan. Bring to a boil, then add the grapefruit pieces. Spoon the sauce over the beef and sprinle with the cooked zest.
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6 lb veal shank
6 grapefruit
4 carrots, cut into 1/2-inch pieces
4 leeks, white part only, cut into 1/2-inch pieces
